One-Pot Spicy Clams

Steam fresh clams in a tomato-and-wine broth with spicy serrano chile.
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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 4
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2 tablespoons extra-virgin olive oil

4 cloves garlic, thinly sliced

1 small red onion, sliced

One 28-ounce can whole peeled tomatoes, drained and roughly chopped

1 serrano chile, halved lengthwise and sliced, seeded for less heat

1/2 cup dry white wine

4 pounds littleneck clams, scrubbed

Kosher salt

Crusty bread, for serving


  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is softened, 3 to 4 minutes. Add the tomatoes and serrano and continue to cook until the pot is almost dry and the sauce is thick, about 3 minutes more. Add the wine, increase the heat to high and bring the mixture to a boil.
  2. Add the clams; cover and cook, shaking the pot occasionally, until the clams open, 7 to 9 minutes. Adjust the seasoning of the broth with a pinch of salt. Serve the clams and broth in shallow bowls with crusty bread.